Chocolate Sticks

for a salty-sweet treat, dip breadsticks in melted dark chocolate and roll them in crushed nuts or candies; chill overnight.

Super Duper Chocolate Kiss Cookies

Ingredients

• 1 16-1/2-ounce package refrigerated chocolate chip cookie dough
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chocolate-flavor sprinkles
• 2 tablespoons milk
• About 40 dark chocolate kisses, unwrapped

Directions

1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

To Store: To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Mint Crinkles

Ingredients

• 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
• 1/3 cup shortening
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1-1/2 cups all-purpose flour
• Layered chocolate-mint candies, chopped

Directions

1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Cinnamon Sugar Sticks

Ingredients

• 1/3 cup butter, softened
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
• 3 oz. white chocolate, chopped
• 1 Tbsp. shortening
• 1/3 cup red cinnamon candies, crushed
• 1/3 cup coarse decorating sugar

Directions

1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.

2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.

3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.

4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.

5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.

6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature up to 3 days.

Cinnamon Wreaths

Ingredients

• 3/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 egg
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 2 Tbsp. granulated sugar
• Red and/or green miniature candy-coated semisweet chocolate pieces
• 1 recipe Frosting

Directions

1. In bowl beat butter with electric mixer 30 seconds. Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoon of the cinnamon, ginger, and 1/8 teaspoon salt until combined. Beat in egg and vanilla until combined. Beat in flour. Divide dough in half. Cover; chill about 1 hour or until easy to handle.

2. Preheat oven to 350F. Combine the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon. On lightly floured surface, roll half the dough
at a time to 1/4-inch thickness. Cut with 3-inch scalloped cookie cutter. Cut out centers with 1-inch scalloped cutter. Place cutouts on ungreased cookie sheet.
Sprinkle with sugar mixture. Press candy pieces into dough.

3. Bake 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely. Decorate with Frosting. Makes 18 to 20 cookies.

4. Frosting In small saucepan melt 3 ounces white baking chocolate and 1/2 teaspoon shortening over low heat. Stir in a few drops green food coloring.

Minty Cocoa Fudge Sandwich Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Turtle Ice Cream Pie

Ingredients

crust

• 1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
• 3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

sauce and filling

• 3/4 cup (packed) dark brown sugar
• 3/4 cup heavy whipping cream
• 3 tablespoons dark corn syrup
• 3 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 pints (4 cups) premium vanilla ice cream, divided

ganache topping

• 5 1/2 ounces bittersweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1 1/2 tablespoons dark corn syrup
• 3/4 teaspoon vanilla extract
• Pinch of salt

Preparation

crust

• Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
• Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep frozen.

sauce and filling

• Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
• Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

ganache topping

• Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
• Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
• Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.